That day I cooked fried tanigue (Spanish mackerel) with wasabi mayo, I made a second dish that I forgot to write about. This is it. The objective was to make plain fried fish exciting. So, after the fish steaks were fried, I arranged them on a dish with sliced tomatoes and salted eggs. I smothered the fish steaks with homemade pesto and sprinkled everything with chopped parsley. A very simple dish, really, but the specks of green, the bright red of the tomatoes and the contrast with the white and yellow of the salted eggs transformed it into a feast for the senses. (…more)